Well… some mornings should totally be without cereal. I think weekend-mornings should be welcomed with a stack of crepes. Especially these Blueberry Sauce Crepes. 😋

The Honey Whipped Cream should also make it to your mouth as soon as possible. I spooned half of it into the crepes and the other half straight to mah belleh. It was a Sunday… Sunday calories and carbs don’t count. 😉

What are Crepes?

Crepes are the European cousin of pancakes. Similar batter, but the main difference is that pancake batter has a raising agent – baking powder or baking soda – whereas Crepe batter does not include a raising agent. This is why pancakes are thick and fluffy, and crepes are thin and flat.

There are two types of Crepes; sweet and savory. They are served with a variety of fillings, from the simplest with only sugar or Nutella, to a delicious savory filling with soft brie or feta cheese.

Though Crepes may have originated in France, they’ve become popular in all parts of Europe and are often served in many restaurants across the world.

EASY CREPES RECIPE

A basic Crepes recipe contains milk, eggs, sugar, salt and flour. I love that they turn out thin, but don’t break apart, don’t have holes, and are so easy to work with.

INGREDIENTS FOR CREPES

All-Purpose Flour

Salt

Milk

Lemon juice

Pure Vanilla Extract

Eggs

Cooking Spray

HOW TO MAKE CREPES

I start by simply whisking the flour with the salt in a medium bowl and combine that with milk, eggs, lemon juice, and vanilla.

Next, and what could be the most important part: let the batter rest for at least 15 minutes. Or, cover and refrigerate for up to 2 days.

Grab 1/3 cup of the batter and add it to the heated pan; swirl the batter around so to completely cover bottom of pan. Tip: Use a measuring cup to measure and pour out the batter.

Cook until edges curl up, about 2 minutes; flip and continue to cook for a minute, or until golden brown.

Repeat with remaining batter; you should get about 12 to 15 crepes with this recipe.

In the meantime, prepare the blueberry sauce.

First, you want to combine blueberries, sugar, lemon zest and lemon juice in a nonstick frying pan. Cook over medium low heat for 10 minutes, or until juices are bubbly and fruit is tender

Prepare the Honey Whipped Cream

Pour the heavy cream into a large mixing bowl and beat on medium speed until it begins to thicken. Next, add honey and continue to beat until soft peaks form. Taste it and add more honey if you like it sweeter.

Assemble the Crepes

Crepes may be assembled 2 ways. Either rolling them up into a long crepe or folding them into triangles.

Rolled: Spread your honey whipped cream in a thin, even layer to the edges of the crepe. Use a knife or rubber spatula to smooth it out, and make sure that the filling reaches the very tip of the crepe. Add blueberry sauce and fold toward the center to cover the filling and roll away from you until you get to the end.

Triangle: Spread a thin, even layer of the honey whipped cream over the crepe using a knife or rubber spatula to smooth it out, reaching the very tip of the crepe. Add blueberry sauce and fold evenly in half. Take the folded crepe and fold it into three, creating a triangle.

How to Store Crepes

Wrap completely cooled crepes with foil or plastic wrap and store in refrigerator for 2 to 3 days.

Can you freeze crepes?

Yes, crepes can be frozen. To freeze, separate crepe layers with wax paper and put in a tightly sealed container. Thaw them completely and reheat when ready to be enjoyed.

How to reheat?

First, cover with a damp paper towel and microwave on 50 percent power for 1 minute.

Then, fill and reheat by microwaving them one at a time in 30-second increments.

You can also reheat the blueberry sauce on its own by adding a tablespoon of two of water while you warm it over medium-low heat.

Why are my crepes soggy?

Make sure you’re working with a warm pan. Adding batter to a cool pan can result in soggy crepes.

Serve crepes immediately or place a layer of waxed paper between each one to prevent them from becoming soggy. If you stack them when they’re hot, the steam will make them all soggy.

Do I need a crepe maker to make crepes?

No, you do not need to have a crepe maker. Simply use a nonstick skillet and make sure to spray it with nonstick cooking spray while making the crepes.

My first attempt with crepes and it was delicious. I used white whole wheat flour for the crepes and reduced the sugar for the blueberry compote. Also, substituted the whipped cream with Greek yogurt mixed with honey.

Tried these and so so good. For the milk I did 1 cup whole milk and 1 cup sugar free coconut milk. Batter very frothy, more so than I thought it should be. No matter, they were scrumptious no matter what. Refrigerating the remainder of batter for later.

It’s so easy to be rude, especially when you get to hide behind a computer. If you’re looking for JUST recipes, go to the food network site. Nothing to read about there, JUST recipes. THIS, however, is a blog. It’s where I LOG my own thoughts, opinions, AND recipes.

That was such a nasty comment! I will never understand why so many people are unable to be civil. Anyway, any tips for making the palečenke (crepes). Mine never spread evenly in the pan and look like I’ve run over them with a lawnmower. I can’t compete with my M-I-L! Hers are perfect.

Way easier & quicker than I expected; I also made them with Trader Joe’s all-purpose whole wheat flour and came out fine. 4 tablespoons of honey was a LOT for me, and I’m usually a fan of supersweet- I settled on 2 tbs +1tsp, but if you’re unsure I would recommend dialing it back to start and adding more to taste. Considered adding bourbon to the whipped cream but decided it was too early… there’s always breakfast for dinner though!

These are really beautiful Kate. Love that sauce and the cream together I bet it’s heavenly. And what a crazy, scary time for you at the airport. OMG. Good that you can laugh about it now! I’m constantly telling my teenage boys to behave themselves in public places. Will definitely be telling them about this one!

Ooh! Love these blueberry crepes with that honey whipped cream, Kate. Heavenly! You’re so like me…listening, moving to the groove and singing in the kitchen whilst baking. Thanks for sharing and have a wonderful Labor Day holiday weekend! Pinning!

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I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!